17-Charente-Maritime, Nouvelle-Calédonie, Amérique du sud, Asie, Grèce
Standing :
Hôtel - restaurant
Date de disponibilité :
31/08/2008
Type de contrat :
Non renseigné
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Anglais, Espagnol
Expérience professionnelle :
PROFESSIONAL EXPERIENCE
BISTRO-BISOU CHEF de CUISINE
Pinecrest, Miami Florida April 2005 – Present
RITZ CARLTON CAPTAIN
Biscaya Grill, Coconut Grove, Miami Florida March 2004 – April 2005
MUTINY HOTEL CHEF de CUISINE
Pirate’s Bar & Grill, Coconut Grove Miami, Florida February 2003-March 2004
KUSHI INSTITUTE GOURMET FOOD & BEVERAGE
CONSULTANT Beckett, Massachussets, January 2001-February 2003
TOURNAMENT PLAYERS CLUB, PGA EXECUTIVE CHEF
Princeton, New Jersey 1998-2001
Designed the kitchen and opened the elegantly magnificent PGA Tour’ exclusive country club with gourmet restaurant and banquet facilities awarded The World’s 2000 Food & Beverage Operation of the Year.
MARRIOTT MANAGEMENT SERVICES DISTRICT EXECUTIVE CHEF
New York, New York 1995-1998
Supervised 10 executive dinning Room accounts including Paine Webber,Merryl Lynch, American express, Union Bank of Switzerland,etc…Participated in creating Marriott’s International “Crossroads Cuisine’ program, as well as orchestrating the food styling for photo layouts.
MORTIMER’S RESTAURANT EXECUTIVE SOUS CHEF New York,New York 1993-1995
Assisted Chef Stephen Attoe in running all aspects of this famous restaurant, catering to daily events& lavish parties of New York City’s “Jet Set”
LA GAULOISE RESTAURANT EXECUTIVE CHEF
New York New York 1989-1993
High class French Bistro.I ran the kitchen and proudly won the New York Time 3 Star Rating*** as well as Forbes 4 Star**** rating, both four consecutive year.
WINDOW ON THE WORLD EXECUTIVE CHEF
World Trade Center, New York New York 1984-1989
I operated a kitchen with 57 employees ,controlling costs, quality and scheduling for this 500 seats,33 million dollar annual revenue high profile restaurant and banquet facility.
CAFÉ 43
I ran a company venture on Broadway with a kitchen of 17 at the age of 24.
Awarded a New York time 2 star Rating**
HILTON INTERNATIONAL CHEF SAUCIER
Brussels, Belgium 1981 1984
I learned all aspects of cooking in this 2 Star Michelin Guide Rated**, a la carte, brunch & banquet facility.
LA TAVERNE RESTAURANT COMMIS DE CUISINE
La Rochelle France 1978
Assisted cooks and Chefs in all aspects kitchen duties
LE YACHTMAN STAGIAIRE
La Rochelle France 1978
Restaurant awarded the Chef Le Divelec 2 Star Michelin rating**
HOTEL ST SAUVEUR DISH WASHER, BARTENDER, WAITER & COOK
Longeville-Mer, France .Summer & school vacations
My aunt’s 30 room ocean front hotel on the Atlantic coast of Vendee, France, where I learned the love for all aspects of this wonderful business.
Diplome(s) :
FRANCE BEPC diploma
Hostelry College, La Rochelle – Graduated with 2 diplomas: CAP – BEP
USA New York University – Dolores Custer “Food Styling” Professional Education Program
Hilton International – “Train the Trainer” Management Program
Kushi Macrobiotic Institute - Level IV Student (Macrobiotic Food Specialist, Oriental Diagnostic, Food Counselor)
Mishio Kushi’s Personal “Cooking Ambassador”
Motivations :
Career encompasses professional culinary experience managing a wide range of kitchens from luxurious restaurants to private residences to the Fortune 500 Corporate world. Trained and schooled in France and Brussels, Belgium, seasoned in New York and now recently relocated to Miami, Florida, my coking style has evolved with the trends as they change.
I’m seeking a high profile company willing to invest in the best in the food industry. I’m a Professional Chef very knowledgeable on all counts of food cost, employees survey, customer satisfaction, purveyor compliance,HACCP.Experience in fine dining as well as banquet volume, working with Sales Departments and market placemenr.Familiar with food and diet trends, may it be low carb,vegetarian even macrobiotic. I have worked for different top large companies making me an asset to a serious trustworthy employer. I bring as well-rounded approach to the great world of food and its lovers.
